Root Root Root for Root Veggie Pancakes!

As a mom of a 3-year-old, I'm coming to understand that more often than not, trickery works better than bribery! My son has a very apparent aversion to any vegetable (which I blame on his father).


However, being that we get a produce box, from Misfits Market every two weeks, and veggies are made of all that good stuff, I've tried to find ways to sneak veggies into my Westley's belly!


This past produce box, we were bombarded with, no exaggeration, 500 pounds of carrots!!! Ok, ok, maybe not 500, but it was a pretty serious amount, plus tons of other goodies! So as I racked my brain to find something that I could make that everyone in the family would eat, my husband suggested potato pancakes....so I got to work!


These "pancakes" are made with 4 different root vegetables and a breeze to make!


Ingredients:

  • 1 bunch of carrots (about 4-5)

  • 1 turnip

  • 2 parsnips

  • 3 beets

** you can do any amount of any root vegetable you are loving! You just need about 2 cups once all are shredded

  • 1 1/2 cups all-purpose flour (feel free to substitute with any other flour alternative)

  • 2 large eggs

  • 1 tsp baking powder

  • thyme, salt, pepper, garlic powder, onion powder to taste

  • vegetable oil, for frying (feel free to substitute with any other oil you prefer)


Instructions:

  1. Wash, peel, and shred all root veggies and transfer them into a large mixing bowl (pro-tip: wear gloves when dealing with beets!)

  2. Add the flour, eggs, baking powder, thyme, and stir to combine. Sprinkle generously with salt and pepper.

  3. Line a baking sheet or dish with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. (pro-tip: test if the oil is hot enough by dropping a tiny amount of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.)

  4. Using a spoon, scoop the vegetable mixture carefully to the skillet, flattening each mound slightly with the back of the spoon. Fry until golden brown and cooked through, about 3 minutes per side. Place pancakes on the dried paper towels when ready and season with a tiny bit more salt if you wish!

Calling these pancakes may be the greatest trickery of all time, as my son gobbled them up! If your kid has a sweet tooth like mine, serve with some applesauce!



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